Things I’ve learnt today.

Today I realised I’m a lot smarter than I give myself credit for.  Today I learnt to stop doubting myself so much!

Whilst working on this site with Alfie, we discussed people I worked with and the problems whilst making a previous site, and I came to the conclusion they were the cause of these problems, not me. Boy, did that make me feel overwhelmed and ever so slightly resentful towards them for preventing me from achieving what I knew I could. I was also annoyed at myself for not believing in my own ideas. From now on things were gonna change. Stick with me as I learn how to put some of my ideas into effect…

We love Gingerbread Cookies…

So last year I found out how easy it was to make gingerbread cookies and once we started, well we kept going till Christmas Day, we gave them as presents to teachers and friends, made them extra big and fancy for family, the kids took them to school Christmas discos/party’s, we even gave them to strangers down our street as a treat from us to them… this week the people who ate them ask me if And when I’m making them this year… Here’s How I make them, give it ago,

Sophie trying her best to wait for them to cool….

  • 180 g butter, softened
  • 170 g brown sugar
  • 190 g treacle 1
  • 1 large egg
  • 1 tsp. vanilla extract
  • 420 g plain flour
  • 1 tbsp. ground ginger
  • 1 tsp. bicarbonate of soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. salt
  • 1/4 tsp. ground nutmeg
  • icing and sprinkles, for decorating.
  1. In a large bowl using a hand mixer, beat butter, brown sugar, and treacle until fluffy, about 2 minutes. Add egg and vanilla and beat until combined.
  2. In a medium bowl, whisk flour, spices, baking soda, and salt until combined. With the mixer on low, gradually add dry ingredients to wet ingredients until dough just comes together. (Do not overmix!)
  3. Divide dough in half and create two discs. Wrap each in plastic wrap and chill until firm, about 2 to 3 hours.
  4. Preheat oven to 180°C and line two large baking sheets with parchment paper. Place one disc of dough on a lightly floured surface and roll until 1/4″ thick. Cut out gingerbread men with a 3″ wide cutter and transfer to baking sheets.
  5. Bake until slightly puffed and set, 9 to 10 minutes, depending on the size of your cookie cutters. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
  6. Repeat with remaining disc of dough. Decorate with icing and sprinkles as desired.